Effect of low lactose dairy powder addition on the properties of gluten-free batters and bread quality

标题
Effect of low lactose dairy powder addition on the properties of gluten-free batters and bread quality
作者
关键词
-
出版物
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 229, Issue 1, Pages 31-41
出版商
Springer Nature
发表日期
2009-02-17
DOI
10.1007/s00217-009-1023-2

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